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Published by: Priscilla Michele

Velvety Vanilla Bundt Cake

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter, room temperature
  • 1/2 cup vegetable or canola oil
  • 2 cups granulated sugar
  • 4 eggs, room temperature
  • 3 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk or sour cream
  • 1 tbsp vanilla extract
  • Glaze:
  • 2 cups confectioner's sugar
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 3 tbsp milk

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Bundt cake pan
  • Rubber spatula
  • Cooling rack
  • Measuring cups & spoons
  • Sifter

Method
 

  1. Preheat and Prepare the Pan:
    Preheat your oven to 350°F (175°C). Grease and lightly flour a 10–12 cup bundt pan, or use non-stick baking spray. Set aside.
  2. Cream the Butter and Sugar:
    In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3–4 minutes). This creates the soft, velvety texture of the cake.
  3. Add the Oil, Eggs and Vanilla:
    Beat in the eggs one at a time, mixing well after each addition. Add vanilla extract and oil. Mix until fully incorporated.
  4. Combine the Dry Ingredients:
    In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
  5. Alternate Wet and Dry Ingredients:
    Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk or sour cream. Begin and end with the flour mixture. Mix gently until smooth — do not overmix.
  6. Alternate Wet and Dry Ingredients:
    Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk or sour cream. Begin and end with the flour mixture. Mix gently until smooth — do not overmix.
  7. Cool Completely:
    Let the cake cool in the pan for 10–15 minutes, then carefully invert it onto a wire rack to cool completely before glazing.
  8. Make the Vanilla Glaze:
    In a small bowl, whisk together the confectioners’ sugar, vanilla, salt, and milk until smooth. Adjust consistency as needed. Drizzle the glaze over the cooled cake.

Notes

🍰 Baking Tips:

  • For best results, bring butter and eggs to room temperature before mixing. This helps create a smooth, velvety crumb.
  • Grease the bundt pan thoroughly, making sure to coat all grooves to ensure the cake releases cleanly after baking.
  • Allow the cake to cool in the pan for 10–15 minutes before inverting to prevent sticking or breakage.
  • A light dusting of powdered sugar adds an elegant finish without overpowering the vanilla flavor.